Warm avocado and spinach dip recipe
Make this easy vegetarian dip with avocados and spinach for a movie-night snack. Serve with toasted pitta breads for scooping and dipping.
See method- Serves 4 as a side
- 10 mins to prepare and 20 mins to cook
- 377 calories / serving
Ingredients
- 220g pack baby spinach
- 2 avocados, halved, stoned and peeled
- 1 large garlic clove, crushed
- ½ tbsp lemon juice
- 1 red chilli, deseeded, ½ finely chopped, ½ sliced
- 100g 50% less fat soft cheese
- 30g grated pecorino
- 4 pitta breads, toasted
Each serving contains
- Energy
- 1575kJ 377.0kcal
- Fat
- 20g
- Saturates
- 7g
- Salt
- 1.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 35.0gProtein 12.6gFibre 3.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the spinach in a colander in the sink and pour over a kettle of boiling water. Set aside to wilt for 1-2 mins, then press as much liquid out as possible with the back of a spoon. Transfer to a food processor with half the avocado, the garlic and lemon juice; blitz to a rough paste. Chop the remaining avocado and stir into the mixture with the chopped chilli, soft cheese and 20g pecorino; season.
- Transfer to a 15cm baking dish or ovenproof frying pan and sprinkle over the remaining pecorino. Bake for 20 mins until golden and bubbling, then scatter with the sliced chilli. Serve with the pitta bread for dipping.
- See more Vegetarian recipes
